Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium - Hardcover

Hardcover

ISBN 10: 0123985498 ISBN 13: 9780123985491

Verlag: Academic Press Inc, 2013

Inhaltsangabe

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

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Críticas

"This collection of papers presented at the 13th Weurman Flavour Research Symposium will be of use to food chemists and sensory scientists. It contains the latest work in the field. Organized thematically, in seven parts, the volume presents broad coverage of the relevant science...With 124 chapters, the breadth of information presented is quite impressive, pulling together threads from many related areas from ethnology to genetics and bioinformatics."--ProtoView.com, February 2014

Reseña del editor

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

• Focuses on the rapidly changing field of flavor science
• Includes the latest information on the physiology, chemistry and measurement of flavor
• Presents practical information on the flavor industry and emerging trends

Details zur Ausgabe

• Verlag: Academic Press Inc
• Erscheinungsdatum: 2013
• Sprache: Englisch
• ISBN 10: 0123985498
• ISBN 13: 9780123985491
• Einband: Tapa dura
• Anzahl der Seiten: 742
• Herausgeber: Ferreira Vicente, Lopez Ricardo
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Deutschland